{"id":78,"date":"2007-09-02T05:00:22","date_gmt":"2007-09-02T09:00:22","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2007\/09\/02\/the-best-macaroni-and-cheese-the-ladys-cheesy-mac\/"},"modified":"2007-09-02T05:00:22","modified_gmt":"2007-09-02T09:00:22","slug":"the-best-macaroni-and-cheese-the-ladys-cheesy-mac","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2007\/09\/02\/the-best-macaroni-and-cheese-the-ladys-cheesy-mac\/","title":{"rendered":"The Best Macaroni and Cheese – The Lady's Cheesy Mac"},"content":{"rendered":"

I’m not an overly huge fan of Macaroni and Cheese.  I grew up eating the Kraft-Powdered-Cheese-Add-Milk-Add Butter stuff.  Not the worst thing in the world to eat..but close to it ;P  <\/p>\n

My mothers version was umm.. interesting.. a concoction of processed cheese and heavy cream….and well, tbh, “Velveeta Processed Cheese” isn’t high on my list either.  Mom’s version is okay, and it is cheesy tasting.  Just not what I always thought Mac and Cheese should be.  <\/p>\n

Yes, I admit it. I never liked Mac and Cheese.   I’ve been told I’m just not a good American — what born and bred American doesn’t like Mac and Cheese?!?!!?!<\/p>\n

I was at a friends house not long ago, and this is the recipe he made for his kids.  I was highly amused, as it is a Paula Deen recipe from her restaurant ‘The Lady and Sons’<\/a>.  Apparently, her show on Food Network is one of his favorite shows.  He grabbed the recipe from the web site, and has been making it ever since.  I can understand his liking of Paula Deen — She is fun to watch, makes fun recipes, and always seems to make me hungry.  <\/p>\n

I’m not sure what it is that makes this actually so good.  Butter, eggs and sour cream, probably. And the touch Paula Deen’s recipes always seem to have – that bit of homeyness which makes her recipes down to earth, and classy.<\/p>\n

At least now I can now join the leagues and masses, and consider myself a Mac and Cheese aficionado. ;)<\/p>\n

The Lady’s Cheesy Mac<\/h2>\n

Recipe by Paula Deen<\/a> on “Paula’s Home Cooking”<\/a><\/p>\n

\"image\"<\/a>4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1\/2 cup sour cream
4 tablespoons butter, cut into pieces
1\/2 teaspoon salt
1 cup milk <\/p>\n

Preheat oven to 350 degrees F. <\/p>\n

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. <\/p>\n

Notes:<\/h3>\n<\/p>\n

Mix some Panko (or crushed Saltines or crushed Crispbreads) with melted butter, 1\/2 cup grated cheddar and 1\/4 teaspoon Paprika  and sprinkle over the top before baking.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m not an overly huge fan of Macaroni and Cheese.  I grew up eating the Kraft-Powdered-Cheese-Add-Milk-Add Butter stuff.  Not the worst thing in the world to eat..but close to it ;P  My mothers version was umm.. interesting.. a concoction of processed cheese and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[485,15,215,221,222,223,224,266],"class_list":["post-78","post","type-post","status-publish","format-standard","hentry","tag-cheese","tag-grains-potatoes-pasta","tag-ladys-cheesy-mac","tag-mac-cheese","tag-mac-and-cheese","tag-macaroni","tag-macaroni-and-cheese","tag-paula-deen"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}